Monthly Archives: October 2012

The Lowly Meatloaf

Meatloaf is very economical, easy to make, can be made up in advance and frozen then reheated, and is VERY GAPS/SCD approved.  AND the combinations for making one are as endless as the stuff you like and keep in your kitchen.  The history of the meatloaf goes back into ancient history but it probably rose to stardom during the 1940’s during the war years.  Food rations existed and budgets were still being kept due to the hard depressions years that came before the war.  Women needed to make every penny count and nothing was wasted or overlooked.  Let’s face it GAPS/SCD can be a budgeting nightmare at times for those families that are doing this as a whole.  My primary focus with this blog was to encourage others to look around their kitchens and to be creative with what you have on hand, with what you can afford, and to do the best you can with what you have.

I believe the meatloaf is one such idea.  The diversity is incredible whether you start with a cheap package of frozen turkey, or use an $10 pound of buffalo meat.  Your starter is ground meat (poultry, pork, or beef), your fillers are what you have on hand and you must use at least one egg per pound.

The meatloaf I made today probably cost me a total of $1.50 to make. I used a package of ground turkey I bought on sale for $1, I added in one egg, a shredded carrot, and some leftover spinach.  Oh yes, and onion is essential.  I will top it with a layer of Swiss cheese and offer some cucumber ketchup I made with honey.

I could have used coconut or almond flour as a filler but since I am serving some coconut flour bread with it I did not want the added roughage (the nut flours do not totally agree with everyone in my family.)  Also, meatloaf is a place where we can pack in more veggies. You can put just about any type of veggie into a meatloaf.  Squash would work but we are not limited to eating squash all the time. If you do not grow your own or if you do not have a cheap outlet for them, they can begin to add up quickly in cost.

These diets are all about maximum nutrition and we need to be packing as much variety as possible into what we are making.  As an exercise in planning a pound of ground meat can be mixed with smushed peas, ground up green beans, grated carrots, radishes or rutabaga, cooked and drained frozen spinach or kale (or chopped up fresh), shredded cabbage (this is becoming my rice replacement), cooked and drained eggplant, chopped tomatoes, green peppers, lots of onions, and of course squash of any variety (winter or summer).  You could also add fruits.  It is just a matter of finding combinations that you like and have on hand.  If you are consuming nut flours with no problems, adding in a spoonful or two of these will make the meatloaf even bigger and denser for added volume for more mouths.

So whether you are feeding a large family or just one, the meatloaf is versatile with a lot of benefits like being made up in advance, easy, and filling.  So the next time you face a “something different moment” or want to plan for freezer meals, remember the lowly meatloaf.


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Posted by on October 30, 2012 in Beef, Green Beans, Helpful Tips, Spinach, Squash


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What to do with Eggplant

Eggplant is a good GAPS/SCD food if it is tolerated.  It is high in fiber and very versatile.  I make a side dish out of it by cooking it with tomatoes, onions and peppers.  As a fusion food, it can be spiced up to go with about any main entree.  For Italian flavor add the Italian herbs such as oregano and basil and of course a lot of garlic.   For Mexican meat add cumin, garlic, hot peppers and paprika. And if you want to make it taste Asian try adding a touch of honey, some toasted sesame oil and fresh parsley.

Eggplant can be added to soups. Cube up the eggplant, add ground meat, onions, tomatoes, peppers, carrots, and stew it.  Add your favorite seasonings.

One of our favorites is eggplant mini- pizzas.  You cut eggplant rounds brush with olive oil and top with your favorite toppings.  Bake.

Also you can cut eggplant into lasagna noodles and make it up like a regular lasagna.  It helps to fry the eggplant in a bit of olive oil before placing it into your baking dish. Layer it with ground meat, sauce and cheese.

I usually soak the eggplant in salt water for about and hour before cooking it. The soaking releases the bitter enzyme that resides in the fruit.  After soaking I rinse and then allow to drain for a couple of minutes.

If Eggplant is not part of your regular food regiment, and if you can tolerate it, consider including it to your GAPS list.  There are all kinds of eggplant recipes on the internet, many of them are gaps friendly and others easily converted to GAPS.



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Posted by on October 12, 2012 in Crock Pot, Eggplant, pizza, Soup


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Swiss Chard

Swiss Chard

It has been awhile since I last posted, believe me it is not because I have not eaten!  Life has had other demands than time spent blogging.  Yet I still think about the things I make and “plan to” blog on them. Today’s topic is one of those.

Swiss chard is another perfect GAPS/SCD food.  It is highly nutritious, colorful, and tasty.  Yet I must confess I have not always been a fan of chard.  I just had to learn to fix it in a way that tasted good to me.  I work a Farmer’s Market during the summer months and always ask people how they prepare the things they buy from me.  One woman told me she steamed it with her squash. Another said that she boiled them like greens. Well I don’t do either, although I tried adding them to my squash and found that to be very acceptable. And boiled is okay.  My dad likes chard boiled and he does not want them cut up but left whole with stem and leaf together.

I saute Swiss Chard with onions and mushrooms, cooked in good butter or sesame oil.  The mushrooms seem to make the difference in the taste. These three flavors go well together.  I chop the stems finely and then chop the greens finely, this causes it all to cook quickly and it seems to blend the flavor of the stems with the greens (there is a slight difference).  And for appearance, I also finely chop the onions and mushrooms.  I cook it all until it is tender, add salt and pepper.  If I am not in a hurry, which most of the time I am, I will add a little lemon juice.

Some people like the stems in particular and one customer told me that his wife cut them off and drizzled them with olive oil and garlic and baked them in the oven.

Some people at the market ask me what Swiss Chard tastes like…it is very hard to describe food flavors to a person that has never had something.  I try to be as honest as possible and I tell them that Swiss Chard is actually in the beet family and is a mild flavored beet green.  Automatically that turns some people off.   But I go on to tell them that it also has a slight “spinach” flavor without the stems.  And I have found that Swiss Chard does very well in quiche as a spinach replacement.  While some shoppers are adventurous others say no thanks and walk away quickly.  But then that is the life as a market vendor…

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Posted by on October 8, 2012 in Greens, Swiss Chard


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